Contest-Winning Peanut Chicken Stir-Fry Recipe

Here’s a colorful and comforting stir-fry with just a touch of heat from the crushed red pepper. Try adding frozen stir-fry veggies to this satisfying dish, if you like.—Lisa Erickson, Ripon, Wisconsin

Directions

In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to skillet. Return chicken to the skillet. Drain noodles; toss with chicken mixture.Yield: 6 servings.

Originally published as Peanut Chicken Stir-Fry in Simple & Delicious
October/November 2010, p35

In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrot in remaining oil for 4-6 minutes or until vegetables are crisp-tender. Stir sauce mixture; add sauce and chicken to skillet. Return chicken to the skillet. Drain noodles; toss with chicken mixture.Yield: 6 servings.

Originally published as Peanut Chicken Stir-Fry in Simple & Delicious
October/November 2010, p35

"This was delicious! It didn't taste to much like peanut butter at all. I even got it by two family members that don't like peanut butter! Next time I am adding different kinds of veges and serving it with fried rice. Very good and easy to make!"

"Super easy (especially since I bought a bunch of boneless, skinless chicken thighs a while back and then cubed, packaged and froze them, which saved me that step). I used rice noodles as recommended - yum - but got lazy and just bought a bag of broccoli/carrot slaw. The veggies are already grated, so bite-sized, and the color really comes out when you saute them. I *definitely* will double the sauce next time; it was fine until we added the noodles, and then there just wasn't enough to go around. I, like others, would also at least double the red pepper - hardly any perceptible kick with the amount provided for by the recipe.

Definitely a keeper!"

MY REVIEW

Chrisetmike User ID: 8822423246443

Reviewed Apr. 1, 2016

"It was very tasty , made it exactly as written exept fettuccine instead of rice noodles. I will make this again ! Next time I will add a bit more red pepper flakes,broccoli and carrots."

MY REVIEW

goodashbadash User ID: 8212323217838

Reviewed Jan. 14, 2015

"It’s not often that I have a recipe completely fail, but this one just did not turn out for me! I made it for myself & boyfriend - he absolutely hated it. I thought it was ok, but definitely tasted too peanut-buttery (and I love peanut butter). I ended up rinsing off the sauce in a colander and just making a replacement sauce with powdered ginger, soy sauce & a small amount of brown sugar. That greatly improved things, and the chicken still had the slightest hint of peanut butter - which was just enough. If I was going to make this again, I would use only 2 tsp of peanut butter."

MY REVIEW

MissMarieL User ID: 7839084121090

Reviewed Oct. 20, 2014

"Awesome quick meal for a weeknight. Used linguine, next time I will kick up the heat and use more crushed red pepper."

MY REVIEW

JCV4 User ID: 628113175078

Reviewed Jun. 7, 2013

"Nice, quick recipe. I added a touch more peanut butter and extra garlic. Thanks for the recipe!"

MY REVIEW

queen of kitchen User ID: 6967697113918

Reviewed Apr. 13, 2013

"I followed the recipe as is, I agree with another viewer, it needs a little more kick."

MY REVIEW

carlygiles User ID: 6894225121089

Reviewed Oct. 12, 2012

"<p>This was so delicious! I didn't have access to rice noodles, so I followed the suggested use of linguine noodles and it was divine! I had some extra vegetables left in my fridge that I needed to get rid of, so I added some chopped onion when I was stir-frying the chicken, and with the broccoli I added some chopped red pepper. I like more spice so I put about a tablespoon of the crushed red peppers, and when I was finished I put it over a bed of rice. It was very filling, and it was so good!</p>"